Pink pomelo salad with kale and avocado

Based on 9 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“A seasonal treat with asian inspirations. You’ll love the rich layers of various flavors and textures.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
½ pink pomelo
500 g kale
red onion
radishes
scallion
Thai chili
avocado
4 sprigs mint
4 sprigs cilantro
20 g salted roasted peanuts
2 tbsp soy sauce
1 tbsp tamarind paste
lime
1 tbsp brown sugar
2 tbsp unsweetened coconut flakes (toasted)
30 g pomegranate seeds
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl (large)
  • mortar and pestle
  • bowl (small)

Nutrition per serving

Cal
229
Protein
8 g
Fat
12 g
Carb
16 g
  • Step 1/3

    Peel pink pomelo and segment. Clean and stem the kale and cut the leaves into bite-sized pieces. Finely slice red onions and radishes and transfer them to a bowl of cold water. Slice scallions and chili. Halve and pit avocado, then cut into strips. Chop mint and cilantro.
    • ½ pink pomelo
    • 500 g kale
    • red onion
    • radishes
    • scallion
    • Thai chili
    • avocado
    • 4 sprigs mint
    • 4 sprigs cilantro
    • cutting board
    • knife
    • bowl (large)

    Peel pink pomelo and segment. Clean and stem the kale and cut the leaves into bite-sized pieces. Finely slice red onions and radishes and transfer them to a bowl of cold water. Slice scallions and chili. Halve and pit avocado, then cut into strips. Chop mint and cilantro.

  • Step 2/3

    Crush salted roasted peanuts in a mortar and pestle. For the dressing, mix soy sauce, tamarind paste, lime juice, brown sugar, and crushed peanuts together in a small bowl.
    • 20 g salted roasted peanuts
    • 2 tbsp soy sauce
    • 1 tbsp tamarind paste
    • lime
    • 1 tbsp brown sugar
    • mortar and pestle
    • bowl (small)

    Crush salted roasted peanuts in a mortar and pestle. For the dressing, mix soy sauce, tamarind paste, lime juice, brown sugar, and crushed peanuts together in a small bowl.

  • Step 3/3

    Arrange the kale in a big serving bowl and massage well with the dressing. Let sit for at least 10 min. Serve with red onion, radishes, scallion, mint, cilantro, coconut flakes, pomegranate seeds, pink pomelo, and avocado. Enjoy!
    • 2 tbsp unsweetened coconut flakes (toasted)
    • 30 g pomegranate seeds

    Arrange the kale in a big serving bowl and massage well with the dressing. Let sit for at least 10 min. Serve with red onion, radishes, scallion, mint, cilantro, coconut flakes, pomegranate seeds, pink pomelo, and avocado. Enjoy!